Reviewed: Feb. 9, 2006

My daughter made these and my whole family loved them! They were very good. My whole family loves chocolate so they were a big hit.

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Mom of three

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Reviewed: Feb. 2, 2006

FABULOUS COOKIES! I adjusted a few things to my own tastes and they turned out great. I didn't add the cocoa b/c I didn't want them to be too rich, nor did I add the walnuts. With those minor changes the cookies still turned out delicious. A definite winner!

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BUNNY78

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Reviewed: Jan. 5, 2006

These are sinfully sweet, but as another reviewer stated, don't eat them until they're cool. There's just something strange when warm. The stickiness of the dough lends itself well to the use of a cookie scoop: no problem!! I didn't have choc chips or walnuts, so I used 1 cup of white chips. Good. Very sweet; have some coffee or milk and these are a treat!

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JT

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Dec. 15, 2005

These were good, just not enough to justify five stars.

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sunshine912

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Reviewed: Dec. 4, 2005

I made 1/2 without nuts for my friends who cannot have nuts. I have to say that these cookies are too chocolate-y without the nuts! Exellent recipe.

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MMAASEN

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Reviewed: Nov. 30, 2005

these turned out well, in my oven they probably could have used a bit less baking time. i used butter flavored shortening instead of butter.

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QuakerBaker

Cooking Level: Expert

Home Town: Monticello, Indiana, USA

Living In: Carthage, Texas, USA

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Reviewed: Nov. 18, 2005

Wow! These are way better than I thought they'd be. Im not a huge cookie fan, but I needed a way to use up some walnuts, (my mom has a very prolific walnut tree). I didnt think they were overly sweet or anything. They are better the next day, nice and chewy. Make sure you have milk though, these cookies beg for it!

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AMIESVEEDUB

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Reviewed: Oct. 12, 2005

Exactly as promised - chocolatey, cakey goodness. I was worried the dough would be too soft and spread (it's really sticky) but it didn't... I did substitute two teaspoons of mint flavouring for the vanilla and used mint chips instead of chocolate, and omitted the nuts 'cause I couldn't think which ones would taste good with mint and chocolate. Wonderful cookies - I made them large so I only got 2 dozen.

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MICETASTENICE

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Saskatoon, Saskatchewan, Canada

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Reviewed: Oct. 3, 2005

These are amazing. I've made them in many variations for groups all over the United States and Europe, and they've been a constant hit!

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Jenn

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Reviewed: Aug. 26, 2005

Substituted Crisco Butter flavored shortening for the butter and these are the best cookies I have ever made.

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Melissa

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Reviewed: Jul. 30, 2005

You need to try these now! These cakey chocolaty cookies are best eaten the first 2 days. So, I would recommend halving the recipe (they make a lot) if you are baking these for yourself. The 3rd day they became dry and crumbly so get out the milk.

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ESCAPETONH

Home Town: Madison, Wisconsin, USA

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Reviewed: Jul. 27, 2005

The best chocky cookies i have tasted ! So easy to make !

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TEBROC

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Reviewed: Jul. 25, 2005

These were easier to make than regular chocolate chip cookies and taste like they are a lot more work! I got rave reviews at work when I brought them in.

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PAPressGirl

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Reviewed: May 22, 2005

these turned out just as I expected - reminded me of Millies cookies in london - my favourites. I found the larger the cookie the more moist and chewey, so 11 minutes was the perfect cooking time

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SIMONA1

Cooking Level: Beginning

Home Town: Perth, Western Australia, Australia

Living In: Singapore, Central Region, Singapore

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Reviewed: Apr. 30, 2005

I made these...and we all like the taste...but there was a weird chalky thing about them when they were warm...It almost seemed too cocoa-ey...Once they cooled completely they were great!! I will definitly make them again!

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SHELLKS08

Cooking Level: Intermediate

Home Town: Wichita, Kansas, USA

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Reviewed: Apr. 13, 2005

Not bad, not bad. I made these without nuts, and I wanted a mint-chocolate taste so I used peppermint extract instead of vanilla. They came out just fine. I took me longer than listed to bake each batch - maybe 15 minutes - but they are good and everyone liked them.

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SINGLEGUYWHOCOOKS

Cooking Level: Intermediate

Living In: Stoneham, Massachusetts, USA

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Reviewed: Mar. 12, 2005

DELICIOUS! Soft & chocolately, came out perfectly. They really hit the spot on those PMS days! ;)

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runtypig

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Reviewed: Mar. 9, 2005

This was the recipe that I have been searching for. I used to have a recipe for chocolate chocolate chip cookies years ago, that a chef had given me. I had unfortunatly lost it during my move. This is exactly what I was looking for. The cookies came out nice and chewy and chocolatly. I did put a shot of chocolate syrup in the batter at the end which gave it even more of that chocolate kick. Great cookies, I will keep this recipe looked up! Thanks.

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SHANNON2BOYS

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Reviewed: Feb. 22, 2005

They were okay. I made these because I was out of brown sugar and kids wanted to make cookies. I didn't add the nuts and mixed both semi-sweet and white chocolate chips to them. Probably won't make these again simply because the other cookie recipes are so much better.

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KRISTOLH

Cooking Level: Beginning

Living In: Chesapeake, Virginia, USA

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Reviewed: Feb. 8, 2005

These were the best cookies I think I have ever made....I made these over the Christmas holiday and they were a hit everywhere I took them. I even had to hide them from my husband. The only change I made was that I used chocolate chunks instead of chips. Didn't have the chips on hand. After I have tried these with the chunks I will only use chunks. With chunks you get more chocolate anyway. These cookies remind me of a brownie cookie more than a cake cookie though. I think you should give this a try. This has become a staple in my house!!!

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